Description
These Black Forest Cookie Dough Brownie Bombs combine the rich, fudgy goodness of brownies with a luscious cherry-studded cookie dough center, all encased in a smooth chocolate coating. Perfect as an indulgent treat, they offer the classic Black Forest flavor in a fun, bite-sized dessert.
Ingredients
Scale
For the Brownies:
- 1 box of your favorite brownie mix (or homemade brown mix equivalent)
- Ingredients listed on the brownie mix box (usually eggs, oil, and water)
For the Cherry Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup maraschino cherries, chopped
- 1/4 cup mini chocolate chips
- 2-3 tablespoons milk (as needed)
- Pinch of salt
For the Coating:
- 2 cups semisweet chocolate chips or chocolate melting wafers
- Sprinkles or extra chopped cherries for garnish (optional)
Instructions
- Prepare Brownies: Preheat your oven according to the brownie mix instructions. Grease a baking dish and prepare the brownie batter as directed on the box or from your homemade recipe.
- Bake and Cool Brownies: Bake the brownies as per the instructions until cooked through. Allow them to cool completely to room temperature before handling.
- Crumble Brownies: Once cooled, crumble the brownies into small pieces using your hands or a fork and set aside.
- Make Cherry Cookie Dough: In a large bowl, cream together the softened butter and brown sugar until light and fluffy using a mixer or hand whisk.
- Add Vanilla and Flour: Mix in the vanilla extract, then gradually add the all-purpose flour and a pinch of salt, stirring until combined. Add milk one tablespoon at a time until the dough reaches a soft, pliable consistency.
- Fold in Cherries and Chocolate: Gently fold the chopped maraschino cherries and mini chocolate chips into the dough. Refrigerate the dough for 20-30 minutes to firm up.
- Assemble Brownie Bombs: Take a small scoop of the chilled cherry cookie dough and roll it into a ball. Flatten a piece of crumbled brownie in your hand, then wrap it around the cookie dough ball completely sealing it. Repeat for all dough and brownies.
- Freeze Brownie Bombs: Place the assembled brownie bombs on a parchment-lined baking sheet and freeze for 30 minutes to firm up and hold their shape.
- Melt Chocolate Coating: Melt the semisweet chocolate chips or melting wafers in a microwave-safe bowl by heating in 20-30 second intervals, stirring until smooth and fully melted.
- Coat Brownie Bombs: Dip each frozen brownie bomb into the melted chocolate, ensuring it is fully coated, then place them back onto the parchment-lined sheet.
- Add Garnishes: While the chocolate coating is still wet, garnish with sprinkles or extra chopped cherries if desired for decoration and an extra burst of flavor.
- Set Coating and Serve: Refrigerate the coated brownie bombs until the chocolate is fully set. Serve chilled or at room temperature for a decadent, Black Forest-inspired treat.
Notes
- Use a quality brownie mix or homemade brownie recipe for best results.
- Make sure brownies are completely cool before crumbling to prevent the dough balls from becoming soggy.
- Slightly chill the cookie dough before assembling for easier handling.
- Freeze the brownie bombs prior to dipping to help maintain shape during coating.
- Adjust milk quantity in cookie dough to achieve a soft but firm texture without being too sticky.
- Store finished brownie bombs refrigerated in an airtight container for up to 5 days.
- Allow brownie bombs to come to room temperature before eating for optimal flavor and texture.
